A Top-Class Way to Use Leftovers: Stir fried Tyrolean Ham Dumpling pan with eggs
Ingredients for 6 Germknödel
Yeast dumpling dough
15 g yeast, alternatively fresh yeast
1 tsp sugar
120 ml milk
1 egg
1 pinch of salt
250 g wheat flour, type 700
20 g butter, room temperature
1 tbsp butter for coating
Flour for dusting
Filling
150 g HANDL TYROL Fine Ham Cubes
(75 g for the filling and 75 g for the garnish)
200 g pumpkin, Hokkaido
1 tbsp butter
1 shallot
1 tsp cumin, ground
1 pinch of fleur de sel
pepper
ginger
Chilli, to taste
1 orange, juice and zest
Topping Sage butter
100 g butter
Sage leaves
1 pinch of fleur de sel
Pumpkin seeds
Pumpkin seed oil, to taste
For the savoury version: the ham cubes from HANDL TYROL
Method
Level of difficulty:
Advanced
Yeast dough
- mix the milk and egg in a bowl, add the flour and crumble in the yeast, finally add the salt and sugar and the melted butter, mix everything together to form a soft dough, cover with a cloth and leave to rest for approx. 30 minutes.
- Meanwhile, prepare the filling: Peel and finely dice the pumpkin. Finely chop the shallots. Fry the ham cubes in a non-stick pan until crispy, remove about half of it for garnishing. Drain on kitchen paper. Add the shallot cubes and sauté until translucent. Add the diced pumpkin and fry gently. Grate in the orange zest and deglaze with the juice of one orange. Season the filling to taste: grate approx. 1 cm of ginger, finely chop the chilli, add ground cumin and a pinch of fleur de sel. Remove the filling from the pan, set aside in a bowl and leave to cool.
- divide the dough into 6 equal pieces and shape into balls. Cover with a tea towel and leave to rest for 30 minutes.
- Flour the work surface. Flatten the balls by hand and place the pumpkin and bacon mixture in the centre. Press the edges of the dough together a little and place them face down on the floured work surface. Cover all the dumplings with the cloth and leave to rest again for approx. 30 minutes.
Steam the yeast dumplings
- fill a large saucepan halfway with water, stretch a tea towel over it and tie with string. Bring the water to the boil and brush the cloth with a little butter. Place the dumplings on top and cover with a second cloth. Cook for approx. 20 minutes.
- alternatively, cook in a steamer for approx. 20 minutes.
Sage butter
- cut the sage leaves into fine strips. Finely chop the pumpkin seeds.
- heat the butter in a sauté pan (nut brown), add the chilli and sauté. Add the chopped pumpkin seeds and fleur de sel, add the sage just before serving.
- arrange the yeast dumplings on a plate, garnish with sage butter and fried ham cubes.
Tip: Drizzle with pumpkin seed oil before serving